½ gm (a pinch) of Mastercook Jeera, roasted and powdered
5 gm Cocoa powder
½ gm (a pinch) of baking soda
1 gm salt
Sift together the Mastercook Jowar flour, Mastercook Jeera, Cocoa powder and baking soda. Set aside
In a mixing bowl, add the butter, jaggery and molasses. Cream together with a rubber spatula or wooden spoon until the jaggery has dissolved and it’s a smooth creamy mixture. Do not whip the mixture.
Add the flour and using your fingers, rub the flour into the mixture, until all the flour is mixed through, knead it 1-2 times very gently to form into a single uniform dough. The dough shouldn’t stick to the bowl or your hands.
Cover the dough in cling wrap and place in the fridge for 20 minutes to firm up slightly.
After 15 minutes have passed, begin preheating your oven to 175C / 347 F / Gas Mark 4
Take out your dough and cut into 15 equal size pieces, each piece should be around 15-17 gms if scaled.
Roll each piece into a ball and flatten with the palm of your hand.
Alternatively, you can use a flat bottom bowl to flatten it.
Place on a parchment lined baking sheet and bake for 15-20 minutes, until the edges are lightly browned, and the cookie is firm to the touch. You will also know its done when your house has a wonderfully strong smell of fresh baked cookies.
Remove and cool on a wire rack. Store in an airtight container at room temperature for up to 7 days
Tips for Cooking
You can make this recipe with only jaggery, or jaggery powder if you do not have molasses. Alternatively, you can use dark brown sugar.
The butter should be just soft, not melting; Otherwise you will have to keep the dough in the fridge for longer.
This dough does not spread much at all, so only a 2-3 cm gap is required between cookies.
Incase you find that your cookies are soggy or soft after a few days, just place them back in the oven for 5-7 minutes and they will become crunchy again.